Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Chicken wings 1 ts Coarsely ground black pepper
1 1/2 lb Boneless pork 1/2 ts Salt
3/4 c Palm vinegar, distilled 2 Bay leaves
-white vinegar or cider 1 1/2 c Water
-vinegar 1 1/2 tb Vegetable oil
3 tb Light soy sauce Fresh spinach, blanched
6 To 8 garlic cloves, peeled Hot cooked rice
2 Shallots, chopped

One of my all time favorite things to eat...

There are many ways of preparing adobo. In this recipe, the sauce is
reduced to a rich savory glaze to coat the pork and chicken.

Cut chicken wings between the joints. Remove tips and save for
stock. Trim fat from pork. Cut meat into 1-inch cubes.

Combine the vinegar, soy sauce, garlic, shallots, pepper, salt and bay
leaves in a non aluminum saucepan; add wings and pork, toss well to
coat and let marinate for 1 to 3 hours.

Add the water to the saucepan; bring to a boil, reduce heat and
simmer for 20 minutes. Using a slotted spoon, remove the chicken and
set aside. Let pork cook for 20 minutes longer. Remove the pork.

Reduce the sauce over high heat to about 1 cup; strain into a bowl.
Spoon off fat.

Heat the oil in a skillet; add chicken and pork and saute until nicely
browned.

Heat the sauce, then combine with chicken and pork. Serve hot on a
bed of blanched spin- spinach and steamed rice.

Makes 4 servings.

PER SERVING: 770 calories, 78 g protein, 6 g carbohydrate, 46 g fat
(12 g saturated), 238 mg cholesterol, 1,253 mg sodium, 0 g fiber.

Joyce Jue, San Francisco Chronicle, 10/28/92

Posted by Stephen Ceideberg; October 29 1992.

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